Go Back
–+ servings

Grain-free, Activated - Maple & Coconut Granola

The Balanced Kitchen
Print Recipe Pin Recipe
Cook Time 1 hour
soaking time 5 hours
Course Breakfast
Servings 1 month

Ingredients
  

  • 250 g walnuts
  • 250 g cashews
  • 250 g hazelnuts
  • 250 g almonds
  • 100 g buckwheat groats
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 100 g sesame seeds
  • 2 TBSP apple cider vinegar for soaking
  • 1 generous pinch salt for soaking
  • 3 TBSP coconut oil
  • 5 TBSP maple syrup
  • 1 generous pinch sea salt flakes
  • 1 TBSP cinnamon or mixed spice
  • 100 g coconut flakes

Instructions
 

  • This recipe takes a total of around 7 hours to complete. 5 hours of that is soaking the nuts and seeds. 1 Hour is drying and roasting the soaked seeds and the rest of the time is cooling.
  • Place all of the nuts and seeds in a large, heat-proof bowl. Boil a kettle and pour the freshly boiled water over the nuts and seeds until they are covered. Add the apple cider vinegar and the salt for soaking and stir everything together. Leave to soak for 5 hours or up to 10 hours.
  • Once the nuts and seeds have been soaked, rinse and drain them in a sieve under cold running water until the water runs clear.
  • Spread the drained nuts and seeds evenly across 2 large baking trays.
    Place in a pre-heated oven at 140 degrees C (fan) for 45 minutes. You may want to mix the nuts and seeds once during this time to ensure even roasting as the outer edges will cook faster than the middle.
  • After 45 minutes, remove the trays from the oven and tip all of the nuts and seeds into the large bowl you used for soaking (give it a rinse and dry before doing this).
    Add the coconut oil (solid room temp is fine), maple syrup, cinnamon or mixed spice, sea salt and coconut flakes. Combine everything together well with a spoon.
  • Return the mixture to the baking trays and spread evenly. Return the trays to the oven for a further 15 minutes.
  • After 15 minutes, turn off the oven and allow the mixture to cool in the oven for about half an hour or more, until the granola is dry and crunchy.
  • Remove the trays from the oven, allow to cool completely before storing in an airtight container in a cool, dry place for up to 1 month.
    Place a piece of clean kitchen roll in the bottom of the container to collect any moisture.
    Ideally, the nuts and seeds will be completely dry by the end of the cooking and cooling time but the kitchen paper is a precaution as you do not want any moisture in the container which could cause mold.
  • Serve on it's own as a snack or with creamy yoghurt and fresh fruit - my favourite!
Tried this recipe?Let us know how it was!